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A bowl of risoni pasta on a blue napkin

Quick Creamy Lemon Orzo with Greens

You'll be needing a big spoon for this wonderfully creamy pasta bowl with silky lemon orzo, baby spinach and peas. Oh, you'll also need around 10-minutes to get this on the table. This is fast food at its most fabulous. 
Course Main
Cuisine Pasta
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 3
Calories 321kcal


  • 1 tbsp olive oil
  • 1 leek white only, finely sliced (use a small white onion in a pinch)
  • 3 garlic cloves minced
  • 2 tsp dried oregano
  • 1 cup uncooked orzo
  • ¼ tsp sea salt
  • 2 cups vegetable stock
  • ½ cup dairy-free milk
  • zest and juice of 1 lemon
  • cup green peas frozen or fresh
  • 1 tbsp vegan butter spread
  • 1 cup finely sliced spinach
  • ¼ cup vegan parmesan (optional)


  • Heat the olive oil in a skillet or pan over low-medium heat. Add the sliced leek and cook, stirring regularly, for 3 to 4 minutes or until the leek is soft.
  • Add the minced garlic and cook for a minute before stirring in the dried oregano and the orzo (risoni).
  • Stir the mixture together and then add the vegetable stock, the lemon zest and juice and the dairy-free milk. Turn the heat up to medium-high and bring the mixture up to a boil before reducing the heat again to a simmer.
  • Cook the orzo for around 7 minutes, stirring regularly to make sure it doesn't stick to the pan, adding the peas at the 5-minute mark.
  • Remove the orzo from the heat, stir in the sliced baby spinach and a tablespoon of vegan butter and set it aside for a minute for the spinach to wilt and the orzo to finish cooking.
  • Serve with a cook crack of pepper and some fresh herbs. I often use parsley or fresh basil.
  • Add parmesan cheese if you like although it isn't necessary. Serve and enjoy.


Calories: 321kcal | Carbohydrates: 50g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Sodium: 889mg | Potassium: 344mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2245IU | Vitamin C: 17mg | Calcium: 124mg | Iron: 2mg